How to make it

  • 1. In 2-3 qt stockpot, bring chicken stock to a boil.
  • 2. Add pasta, bell pepper, spinach, and garlic. Cook until pasta is tender (7-9 minutes)
  • 3. Reduce to slow simmer, add tomato.
  • 4. In seperate bowl, whisk together egg, 2 tablespoons parmesan cheese, black pepper and salt.
  • 5. Once soup is barely simmering, slowly drizzle egg mixture into liquid, stirring constantly.
  • 6. Cook for 2 minutes and serve. Garnish with remaining cheese and fresh pepper.

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  • otterpond 10 years ago
    Sounds perfect. Adding to my recipes. I'll let you know how it comes out for me. Thanks!
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